Watercress Salad with Pickled Quail Eggs

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.